Nutritional and functional attributes of mungbean ( Vigna radiata [L] Wilczek) flour as affected by sprouting time-Reference-Cited by-同舟云学术

Nutritional and functional attributes of mungbean ( Vigna radiata [L] Wilczek) flour as affected by sprouting time

Published:2021-05-27 Issue:4 Volume:3 Page:
ISSN:2639-6181
Container-title:Legume Science
language:en
Short-container-title:Legume Science

Author:

Elobuike Chinelo S.¹,Idowu Michael A.¹,Adeola Abiodun A.²^ORCID,Bakare Henry A.³

Affiliation:

1. Food Science and Technology Department Federal University of Agriculture (FUNAAB) Abeokuta Nigeria

2. Food and Nutrition Research Programme Institute of Food Security, Environmental Resources and Agricultural Research, FUNAAB Abeokuta Nigeria

3. Hotel and Tourism Management Department FUNAAB Abeokuta Nigeria

Publisher

Wiley

Subject

Plant Science,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/leg3.100

Reference74 articles.

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3. Effects of processing methods on antinutrients and oligosaccharides contents and protein digestibility of the flours of two newly developed bambara groundnut cultivars;Adeleke O. R.;International Food Research Journal,2017

4. Effect of sprouting on the nutritional and anti‐nutritional contents of mungbean (Vigna radiata);Afam A. O. C.;African Journal of Agricultural Science and Technology,2016

5. Protein Solubility, Digestibility and Fractionation after Germination of Sorghum Varieties

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